This chicken pot pie makes me a bit famous among family and friends. There are shortcuts that can be taken with the crust if you are short on time. Any time I replace store bought crust with homemade, my boys protest. I think they are a bit spoiled when it comes to food.

Time saver options: Buy a rotisserie chicken from the store and shred it. Use frozen vegetables that you can steam in the bag in the microwave. The last thing is to buy roll out premade pie crust from the store. Do not skimp on the cream sauce for the filling. This is what makes the dish truly amazing!

Want to make your own pie crust? I’ve got you covered! Click here.

I know this sauce doesn’t look like much, but just trust me here.

The Cream Sauce:

  • 3 tbsp butter
  • 3 tbsp all purpose flour
  • 1 1/2 cups whole milk
  • 1 1/2 tbsp Better than Bullion chicken base

Place butter in a saucepan over medium heat and melt. Whisk in flour until bubbly and golden, about two minutes. Whisk in milk, about half a cup at a time. Add your chicken base and whisk until smooth. Allow sauce to come to a simmer, and simmer until thickened, about one minute. Remove from heat. Add some black pepper if desired. Add in about one cup of shredded chicken.

Not a sponsor. Just love it.

If you have never seen Better Than Bullion, this is what it looks like. I use this, and the beef base in so many dishes. It truly takes it to the next level in flavor. It also makes a wonderful gravy for anything you need gravy for.

Steam your ten ounce mixed frozen vegetables in the microwave. You can do this while making your sauce. Drain the vegetables of any excess water, and add to your cream sauce. Stir until all the ingredients are incorporated. Pour filling into your pie crust.

Roll out your final pie crust, and place over the top of your filling. Trim the sides if needed and pinch the crust together with your finger. Place in your 400 degree oven for 30 minutes. Rejoice because you are done!

Chicken Pot Pie recap of ingredients and direction:

  • homemade pie crust or store bought roll out pie crust
  • cream sauce (recipe above)
  • 1 cup cooked and shredded chicken
  • 1 (10oz) bag frozen organic mixed vegetables
  • pepper to taste

Preheat oven to 400 degrees. Prepare pie crusts. Prepare your vegetables according to package directions and drain. Prepare your cream sauce and when thickened, remove from heat and add in your chicken. Then add vegetables and stir. Pour filling into your prepared pie crust. Top with your second pie crust and press edges together. Bake for 30 minutes.

This recipe makes one nine inch chicken pot pie, and feeds my family of five.


Rachel is a Postpartum Nurse of 15+ years. She is also a Spinning Babies® CPE, Childbirth Educator, Published Author, and Recipe Creator. Rachel's passion is to encourage and empower women in all things related to motherhood.

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